Food Beverage Manager
Food Beverage Manager
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$ 60000 - 70000
1 Vacancy
Job Description
TITLE: FOOD & BEVERAGE MANAGER
A wellestablished hospitality group is seeking a Food& Beverage Manager for a location near Manchester Vermont. This positionwill oversee food & beverage operations as well as a shared responsibilityfor the entire property. If you have a passion for providing guests with anexceptional experience while having an eye for details we might be the rightfit for you.
JOB SUMMMARY:
The Food & BeverageManager responsible forsupervision of front of house operations for the property. He or she works inconjunction with the Executive Chef to provide guests with experiencesmaintain a positive work culture plan and organize private events and createmenus and programming for our guests that will drive profitability.
WE OFFER:
- Group insurance including medical dental vision and life
- Paid time off
- Companymatched 401(k) plan
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
- Responsible for gracious guest services and interaction from reservations to departure attending to guests inquires comments and or concerns while representing the property and group in a professional manner and appearance.
- Work with the Management team to hold the standards of product and operational of restaurant/bar services. Continuously direct evaluate and improve food and beverage services.
- Programming the POS for menus online ordering discounts and staff permissions.
- Cost out menu item pricing to achieve targeted cost percentages.
- Utilize the POS to run and analyze product mix and sales reports.
- Responsible for knowledge about all foods served from raw ingredients to final preparation plating and beverage pairings a complete understanding of the kitchens timing and of all menu items. The Food & BeverageManager acts as liaison between the guests service staff and kitchen.
- Responsible for the training and scheduling of all front of house employees to budget.
- Responsible for providing timely feedback to all associates.
- Provide staff members with leadership by being an active participant on the floor. Be seen as a source of information and guidance offer relevant information and motivate through example.
- Responsible for FOH scheduling and staffing as well as tracking gratuities and entering them into the payroll system.
- Communicate effectively with all management and across hotels lines. Open honest feedback delivered in an appropriate manner to peers and line staff alike is vital.
- Maintain knowledge of house counts business levels scheduled groups and activities.
- Oversee entire property operations when assigned as MOD with an understanding of all lodging systems and procedures as well maintaining all public guest spaces.
- Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guest.
- Responsible for filling shifts and altering schedule day to day as changes need to occur based on call outs shift changes or business demand
- Responsible for purchasing of all beverages. Have a knowledge of pars cost and inventory controls the use of standardized drink recipes and consistent service practices.
- Ensure the of a clean well groomed facility without defect or damage overseeing proper care cleaning and stock of interiors service and table wares furniture and reservation equipment.
- Responsible for the welfare of our guests and employees: minimize the liability to ownership by understanding and enforcing health & safety code regulations licensing and state laws regarding the sale service and consumption of alcoholic beverages on premise.
- Responsible for performing monthly liquor beer wine and soda inventories. You will be asked to monitor smallwares to include glass silver and china establish and maintain pars and control cost through care and reduction in breakage.
Responsible for the performance of daily internaloperations and tasks required from opening to closing.
56 day work week in season 4550 hours a week
Understand personal sanitation the use of personalprotective equipment and be aware of ways to prevent personal injury fromimproper reaching lifting stretching and carrying.
Know who to notify in case of broken equipment orunsafe/unsanitary conditions.
MINIMUM REQUIREMENTS:
Must be eligible to work in the United States of America.
Must be at least 21 years of age.
Must enjoy working with the public and have a strongappreciation for the guests experience.
Knowledgeable of fine casual and banquet dining stylesproper food and beverage service basic cooking techniques current healthcodes and liquor laws.
Should be well spoken have a can do attitude be a quicklearner and with hands on accountability.
- Prior experience in food & beverage service is necessary; to include 3 plus years of food and beverage experience. Management experience would be an asset.
- Must able to perform and teach all skills required of any front of house positions and willing to learn the skill set of back of house employees.
- Diploma or degree in business management culinary arts or hospitality management would be a great asset.
- Candidate should show enthusiasm graciousness flexibility adaptability strong leadership and organization skills the ability to work under pressure and multitask and the desire to learn and teach.
- Ability to communicate in English both orally and written with guests and employees some of whom will require high levels of patience tact and diplomacy.
- Ability to work as a part of a team.
- Ability to understand verbal directions menu details labels on chemicals and other workplace safety signage.
- Active listening and observation skills and exhibit emotional intelligence.
- Ability to work under pressure and deal with deadlines and stressful situations during busy periods.
ABILITIES REQUIRED:
Frequentwalking bending balancing stooping reaching pushing lifting manualdexterity and repetitive motions. May require the ability to work onuneven outdoor surfaces move and arrange chairs tables and banquetequipment.
Occasionalstair climbing.
Manuallyhandle/lift/carry product up to 50 pounds between knee and shoulders.
Musthave bilateral fine manipulation of both hands which may be repetitive forentire shift.
Mustbe vertically mobile working in limited space for entire shift.
Workingin extreme temperatures and conditions both indoors and out.
Schedulevaries according to operational needs; may include early mornings eveningsweekends holidays and splitshifts.
Frequenthandwashing.
Hazardsinclude but are not limited to lifting injuries stress slips and tripping.
DISCLAIMER
The above statements are intended to describe the generalnature and level of work being performed by people assigned to thisclassification. They are not to be construed as an exhaustive list of allresponsibilities duties and skills required or personnel so persons may be required to perform duties outside of their normalresponsibilities from time to time as needed.
Required Experience:
Manager
Employment Type
Full-Time
